This Austrian specialty has a long and illustrious history. Traditionally it is made with thin slices of veal, coated in breadcrumbs and fried. It is very important to use plain breadcrumbs and not flavoured ones. If however veal is unavailable, you could use pork fillets, chicken breasts fillets or even thin slices of rump or sirloin.
6 veal schnitzels
Salt and pepper
3 eggs, beaten
300g plain breadcrumbs
Pork fat or oil
2 lemons, cut into wedges
Parsley for garnish
- Take the schnitzels, and with a sharp knife, cut gently across the grain, ensuring that you do not cut all the way through the meat. Lightly pound with a meat mallet to flatten evenly, then prick with a point of a knife all over and season.
- Place the flour, eggs and breadcrumbs in three separate flat bowls.
- When ready to fry, dip the schnitzels in batches, first into the flour, then the eggs, and last into the breadcrumbs, shaking off the excess each time.
- Heat approximately 2cm of oil in a large pan, and once very hot, fry the schnitzels in batches, in one layer until golden on both sides. Drain on paper towel and then place on a warmed serving dish, while you fry the remainder.
- Serve with wedges of lemon, a potato salad, creamed spinach, spicy cabbage and/or a green salad.
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cooking lessons are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cookery classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.